Island Cooking: Recipes from the Caribbean [Paperback]

Dunstan A. Harris (Author)

Book Description

Publication Date: June 24, 2003

In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections. Blending African, Indian, Chinese, and Amerindian influences, Caribbean cooking is as richly complex as the people who live there. In ISLAND COOKING, native Jamaican Dunstan A. Harris has collected a sampling of tantalizing spark-and-spice recipes from each region of the Caribbean. Try Chicken in Coconut Milk from Martinique; the French Caribbean'¬?s favorite Stuffed Crabs; a Blue Mountain Cocktail named for Jamaica'¬?s highest mountain range; or the ever-popular Sweet Potato Balls, adored by islanders everywhere. With more than 200 recipes and a glossary explaining island-specific ingredients, ISLAND COOKING brings a taste of the tropics home to your table. Authentic Caribbean cooking from a native Jamaican.Includes a glossary of island-specific ingredients and a directory of Caribbean food distributors.With more than 200 recipes for tropical tastes, including 40 refreshing and fruity drink recipes to round out the collection.

Editorial Reviews

From Publishers Weekly

Caribbean cuisine blends West African, French, Portuguese, East Indian, Spanish, English, Dutch and Chinese heritages. In serving portions from this melting pot, Harrisa native Jamaican and an importer of Caribbean foods to the U.S.offers "everyday fare and tasty bits and pieces" ranging from party beverages (e.g., tamarind drink) to main courses (pot roast calypso). In addition, Harris traces a brief history of Caribbean cookery. His book is a good place to test your mettle on highly spiced foods and flavors. However, some recipesrequiring the entrails, head and feet of lambs, and pigs' tailswill appeal only to devoted followers. And if you live in an area where fresh shark, conch, chayote and callaloo are hard to come by, you may have to do some nimble improvising, though the author does suggest alternative ingredients and lists Caribbean food distributors in this country.
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Home cooking from the Caribbean. Harris is a native of Jamaica, but recipes come from all parts of the region. The influence of the European and Asian settlers is evident in what has become the native food, with Gouda Cheese Soup, Poisson en Blaff, and Arroz con Pollo all part of the mix. Caribbean food is popular now; Elizabeth Lambert Ortiz's Complete Book of Caribbean Cooking (M. Evans, 1983. pap.) is a good standard guide, but larger collections could add this too. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 176 pages
• Publisher: Ten Speed Press (June 24, 2003)
• Language: English
• ISBN-10: 1580085016
• ISBN-13: 978-1580085014
• Product Dimensions: 7 x 0.5 x 9 inches
• Shipping Weight: 11 ounces
• Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #893,933 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Treat Yourself to a Taste of the Islands, June 7, 2005

By 

Virginia Allain "(retired librarian)" (Poinciana, FL) - See all my reviews
(TOP 1000 REVIEWER)   

This review is from: Island Cooking: Recipes from the Caribbean (Paperback)

My sister has this book and I was impressed by the range of recipes it carries. (see the Search Inside the Book for a sampling)
The format is easy to use, with the list of ingredients down the side of the page next to the instructions. At a glance, you can see if you have on-hand what the recipe requires.
Some ingredients are not on the average American's cupboard shelf, but the author tells where to search for them (Hispanic grocery stores) or suggests a substitution. The glossary goes into more detail on this, such as explaining the six forms of coconut (grated, shredded, coconut water, milk, cream & oil).
Cook up an island feast for a party of friends or just treat yourself. This book makes it easy.

11 of 14 people found the following review helpful:

5.0 out of 5 stars great & simple island cooking recipes, January 7, 2000

By 

"stlucian" - See all my reviews

This review is from: Island Cooking: Recipes from the Caribbean (Paperback)

the recipes in island cooking cookbook are great and easy to follow. it has allow me to keep in touch with my caribbean roots by trying out and tasting the delicious recipes. Bigup to Dunstan Harris for a job well done. I recently purchased the Island BBQ cookbook and look forward to trying the recipies. I would recommend this book to my family and friends.

1 of 1 people found the following review helpful:

2.0 out of 5 stars One serious mistake and one minor irritant, August 23, 2010

By 

Sean Tanner (Berkeley, CA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Island Cooking: Recipes from the Caribbean (Paperback)

Serious mistake:
The author chose to reduce the traditional level of heat in these recipes to accommodate a bland North American palate. Wrong move. He should have left them painfully spicy and suggested ways to reduce the heat if desired. As a result, I can't give the book more than two stars.

Minor irritant:
What I thought was the vegetarian section turned out to be a handful of veggie dishes listed within a chapter full of meaty dishes. I should have read the chapter title more carefully- "Rice and Beans, Vegetarian Main Dishes, and Side Dishes" turns out to be mostly meat...even the rice & beans have meat in them.